Creamy Pancetta Gnocchi

Use your hands to coat the butternut and apple, then roast on the top shelf of your oven until soft and golden, 25-30 mins. Turn halfway through cooking. Meanwhile, heat a splash of oil in a large frying pan over medium-high heat. When hot, add the pancetta and gnocchi. Cook until golden all over, stirring halfway through. This will take around 6-8 mins. When golden, transfer to a plate, we will reheat the gnocchi later. TIP: Do this in batches if necessary.

Return the now empty frying pan to medium heat with a splash of oil. When hot, add the shallot and fry until soft and lightly browned, 4-5 mins, stirring frequently. Add the garlic, half the sage and cook until fragrant, 1 minute. Pour in the water (see ingredients for amount) and stir in the chicken stock powder. Bring to the boil, then lower the heat and simmer until reduced by half, 3-4 mins.

When you turn the butternut squash after 15 mins, drizzle on the honey and sprinkle on the remaining sage. Return to the oven for the remainder of the cooking time. Do any washing up that needs doing, while you have time.

When the stock has reduced, stir in the creme fraiche, bring to the boil and then remove from the heat. Season to taste with salt and pepper. When the butternut squash has finished cooking, stir the gnocchi and pancetta into the sauce, return to a medium heat and simmer until the gnocchi is piping hot, 2 mins. Add a splash of water if the sauce needs loosening up.